Corn, Tomato, and Shrimp Saute

6 pts

• Ready In: 15 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 2 1⁄2 tablespoons olive oil
• 1  lb medium shrimp, peeled and deveined
• 2  garlic cloves, minced
• 1⁄2 cup onion, chopped
• 1 1⁄2 cups fresh corn kernels
• 2  cups cherry tomatoes
• 1⁄2 cup fresh basil, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, coarsely ground

Directions

1. Heat 2 tbs of the oil in a medium nonstick skillet over medium-high heat.
2. Add shrimp and cook until lightly golden, about 2 minutes on each side.
3. Transfer shrimp to plate.
4. Add the remaining 1/2 tbs oil, the garlic, and onion to the skillet.
5. Saute until the onion starts to soften, about 1 minute.
6. Stir in the corn and cook 1 minute.
7. Add the cherry tomatoes and cook 1 minute longer.
8. Add the reserved shrimp and continue to saute until they are opaque inside, 1-2 minutes.
9. Remove the heat and stir in the basil, salt, and pepper.